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I 58 make very elaborate cakes, but they're based on a simple philosophy: the cake must taste great and look great. I make that happen by designing cakes that give our senses what they want---contrast in flavors, textures, and colors. I pair dark colors with light ones, play flat and glossy surfaces against each other, offset acidic flavors with mild ones, and use bitterness to counterbalance sweetness. Even though my cakes are complex, they're not out of the reach of an enthusiastic home cook. Careful planning, the right equipment, and a thorough review of the recipe (days before you want to serve the cake) is all it takes to make beautiful cakes like this Floating Raspberry White Chocolate Mousse Cake. Best of all, you'll have the satisfaction of creating something that tastes better and is probably more attractive than anything you could buy at your local bakery. TIMING IS EVERYTHING The cake has four separate components---cake base, mousse, raspberry puree, and dark chocolate glaze- FI ECOOKI G